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  1. 1

    Pork by by the editors of Time-Life Books

    Published 1979
    Book


    Cover Image
  2. 2

    Papain tenderization of porcine muscles by Mercado, Lydia (Nayga) 1937-

    Book


    Cover Image
  3. 3

    Development of pork adobo jerky by Landicho, Lilac G.

    Thesis


    Cover Image
  4. 4

    Reduction of shrinkage on porkburger by Cruz, Ida L.

    Published 1984
    Thesis


    Cover Image
  5. 5

    Professional charcuterie : sausage making, curing, terrines, and pates / John Kinsella, David T. Harvey by Kinsella, John

    Published 1996
    Book


    Cover Image
  6. 6

    A survey of the sanitary quality of the La Loma Lechon by Victoria, Yvonne R.

    Thesis


    Cover Image
  7. 7

    Evaluation of commercial roasting parameters for pork belly by Garcia, Benedict Alano

    Thesis


    Cover Image
  8. 8

    The professional chef's book of charcuterie pates, terrines, timbales, galantines, sausages, and other culinary delights by Mueller, T.G

    Published 1987
    Book


    Cover Image
  9. 9

    Papain tenderization of porcine muscles [microform] by Mercado, Lydia Nayga 1937-

    Published 1977
    Visual Material


    Cover Image
  10. 10

    Lamb & pork.

    Published 1984
    Book


    Cover Image

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